Six Hour Braised Lamb Shoulder
Ingredients (serves four):
• 2.2Kg blade end shoulder of Lamb
• 1 tbsp. olive oil
• 12 banana shallots, peeled
• 10 sprigs fresh thyme, plus 1 tablespoon chopped thyme leaves
• 24 garlic cloves (1bout 2 bulbs) peeled
• 500ml red wine (merlot is good)
• Crushed sea salt and freshly ground black pepper
Preheat the oven to 200°C/400°F/Gas Mark 6. Rub the Lamb with olive oil and season with crushed sea salt and freshly ground black pepper.
Place the Lamb in a heavy-based roasting tin with the shallots and roast for 30 minutes. Remove from the oven and drain off any fat. Add the thyme sprigs and the garlic. Reduce the oven temp to 130°C/275°F/Gas mark 1. Return the lamb to the oven. Cover the tin tightly with the foil and cook for 4 ½ hours.
Pour the red wine into a pan and bring to the boil over a medium heat.
Remove the roasting tin from the oven and pour the red wine over the lamb. Return the lamb to the oven, covered, and cook for a further hour.
Remove the lamb from the oven and carefully put the lamb, garlic and shallots in a warm serving dish. Be careful as the lamb should be just falling off the bone. Cover and set aside to rest.
Place the roasting tin over a high flame and heat the wine juices. Skim off any fat and stir in the chopped thyme Season with crushed sea salt and freshly ground black pepper. Pour over the lamb and serve.
Serve with potato & celeriac mash and some green beans.